Honey-Maple Granola with Cherries and Pecans
Recipe created by Rori Trovato
You could flavor this granola with sugar, but why go for generic-sweet when maple can make it distinctive?
Servings: Makes 6 1-cup servings
  • 4 cups old-fashioned oats
  • 1 cup Wheaties , lightly crushed
  • 1 cup rolled rye
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 1 cup pecan halves
  • 1/2 cup wheat germ
  • 2 tablespoons sesame seeds
  • 1 cup dried cherries
Preheat oven to 350°. On a large baking sheet with sides, spread out oats; toast in oven 15 minutes, and then spoon into a large bowl. Add Wheaties and rolled rye; set aside.

Meanwhile, in a small bowl, combine honey, maple syrup, and canola oil; then pour into a medium saucepan. Heat over a medium-high flame until bubbly and hot. Remove from stove and let cool 1 to 2 minutes. Pour over oat mixture. Stir gently and spread out on a baking sheet. Bake, turning often with a spatula until toasted, 10 to 14 minutes, watching carefully to prevent burning. Add pecans, wheat germ, sesame seeds, and dried cherries. Bake 5 more minutes, turning 3 to 4 times, until brown. Remove from oven and let cool. (Can be stored in an airtight container 4 to 6 days at room temperature or 3 weeks in the refrigerator.) Serve with milk or as a topping over yogurt.

Recommended ingredient: Rolled rye can be found in health food stores.


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